Tagged "plants" | The Turtle
Posts tagged "plants"

Now that the cruelest month is over, the darling buds of may are beginning to emerge from their winter hibernation. Spring is a time to celebrate fertility–as represented by rabbits–and rebirth–eggs. My spring celebration is not so much a celebration of springtime naissance, rather it’s a celebration of the, albeit temporary, carefree bohemian disposition that seems to wash over my being whenever the school year and all its stress and work is behind me.

(Image captioned: “Rough winds do shake the darling buds of (almost) may #spring#toronto”)

Nonetheless, spring is the time of breeding lilacs, darling buds, nature’s first green, and whatever other literary allusions to spring suit one’s fancy. This post is dedicated to the literal production of such figurative flowers; this post is a step-by-step guide to growing your own sprouts.

SPROUTING 101

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Materials:

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  • Mason jar with topless lid (or an elastic band, if need be)
  • Cheesecloth, cut into 5" x 5" square
  • ¼ cup seeds, whatever seeds one desires to sprout–I only have experience with mung beans and alfalfa seeds
  • Water

Directions:

  1. Thoroughly clean the mason jar 
  2. Add seeds to jar, and pour in water, enough to cover the seeds plus an inch or two up the jar
  3. Place cheesecloth on the jar’s spout and screw the lid over it, securing it in place (or wrap elastic band tightly around the cheesecloth securing it to the neck)–see image
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  4. Allow to soak overnight
  5. The next day pour out the water through the cheesecloth which will act like a built-in strainer. Pour in more water through the cheesecloth, swirl it around the jar rinsing the seeds and then pour it out through the cheesecloth, leaving a few drops to keep the seeds damp.
  6. Everyday, until the seeds have sprouted to the desired size, rinse the seeds by pouring water in through the cheesecloth, swirling it, and pouring it back out through the cheesecloth leaving the seeds/sprouts damp
  7. When sprouts are the desired size, EAT.

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